Christmas Week According To My Camera!

1) The family meal I made! First course mini savoury profiteroles with cashew nut chives cheese, cucumber pickle salad and piccalilli.
2) Second course, Stuffed leek ballotine with a wild mushroom stuffing, fondant potatoes, swede and parsnip purée, red cabbage with cranberry, and mushroom and thyme gravy.
3) Third course, Hazelnut snap basket with chocolate mousse and pistachios, pomegranate jelly and mulled wine syrup. Then (un-pictured) I made pomegranate and yuzu truffles!
4&5) Plating up!
6) Beautiful tulips from my step dad
7) Christmas morning! Father Christmas has been and Rudolph too! 
8) My presents!
9) My deer presents
10) Christmas lunch, reading and plenty of greens!
11) Christmas lunch!
12) Kyle and I on Christmas day
13) Beautiful vegetables for Boxing day Borscht
14&15) Borscht soup with sour cream and sourdough toast! 
16) Late night salads!

I hope you have had a great Christmas! X

Christmas Week!

This week has been our busiest ever! So in case I don't get another chance between icing and baking my last orders, I shall say it now MERRY CHRISTMAS!
Thank you so much to everyone who has bought cakes and bakes, chocolates and savouries and come to see us at our stalls this year! You have been amazing!
Merry Christmas to the wonderful Tom at St Benedicts Food Store, Charlie and the girls at Biddy's Tea Room and our new friends at Waterstones Cafe W!
This year also saw the start of our Get Together group back in May and I must say a big Merry Christmas to all those who come along too! You all rock!XXX
And I had better say a big thank you and Merry Christmas to my mum and sister for helping me with deliveries and of course Kyle who is the best washer upper in the world!

We are closed from Christmas Eve till the 29th and then closed New Years day!

So once again Merry Christmas and a happy, peaceful new year,

Kayleigh X


Some cakes from this week:

A Very Busy Weekend And A Lovely Christmas Meal!

This weekend has been our busiest on record! It was spent hand painting and icing dozens of whoopie pies, rolling and dipping chocolates, making stollen breads and bejewelling certosino cakes, making a lovely Chocolate Orange Spice cake for Waterstones Cafe W and packing up boxes of orders ready for the post office tomorrow! 
I also made and iced my orders for Biddy's Tea Room which of course is our classic Rose and Pistachio Cake and Cinnamon Whirls and Green Tea and Pistachio Whoopie Pies for St. Benedict's Food Store! Then the washing up, there is always so much washing up! 
I stocked up on lots of yummy treats for Christmas from the great www.veganstore.co.uk including Sweet Vegan Marshmallows, and chocolate snowmen fro my Christmas tree! 
Today was also our DBB Get Together Christmas Meal! We had such a great time and I can't wait to see everyone again in January! 
I have also been busy creating my meal plan for my families Christmas meal that I am hosting next weekend. It is also going to be a practice for doing some Deerly Beloved Supper nights next year! Stayed tuned! XXX

Oranges with Coconut, Orange and Brandy Cream, and Honeycomb Crunch Topping

This is such a quick and easy dessert to make, and can be made a day in advance and then just crumble on the honeycomb before serving! Which also makes it a great last minute dessert when you have unexpected guests over at Christmas!
This has got a splash of brandy in it, but is just as delicious without if you are avoiding alcohol. It is pretty good for you too, as it is full of fresh orange segments and coconut cream which, while high in fat is mostly good fat and high in Lauric acid which is great for warding off colds and viruses!

Makes 4 servings
Ingredients:

4 Large Oranges
2 Cartons of Coconut Cream (I use Blue Dragon)
2 Tbsp of Icing Sugar
2 Tbsp of Brandy
1 Tsp of Yuzu Citrus Syrup (Available in Supermarkets)
Grated Zest of 1 Orange

Honeycomb:
You can either buy it from the supermarket already made in little packets in the cake aisle for Christmas convenience, or follow this simple recipe:

1/2 Cup Golden Granulated Sugar
4 Tbsp of Golden Syrup
1.5 Tsp of Bicarbonate of Soda

First make the honeycomb. Pop a pan on the heat and add the sugar and golden syrup. Do not be tempted to stir it, let it heat, melt and then boil into a maple syrup colour, this will take around 3 minutes. Take off the heat and add the bicarb while whisking vigorously. Turn out onto some non-stick baking paper and allow to set hard.
Next slice your oranges into segments making sure to get rid of all the sour pith. Then In a bowl add the coconut cream. Then coconut cartons will contain some water too, make sure to drain this away so you are left with just the thick cream. To this add the icing sugar, brandy, yuzu and orange zest. Whisk until combined and smooth. Then layer into your tumblers or bowls; orange segments, cream, orange segments, cream and then finish with a crumble of your honeycomb, and serve!

Deerly Beloved Bakery Cakes Now Available At Waterstones Cafe W!

We are very excited to announce that from this Saturday our vegan cakes and bakes will be available at Cafe W at Waterstones Bookshop! So now you can enjoy your Deerly Beloved cakes with a good book and a coffee! This Saturday sees our Chocolate Orange Spice Cake get it's début in store!
We are so pleased to be working with Waterstones and Cafe W and we think it's great that as a much loved high street store, they are supporting small vegan businesses like Deerly Beloved Bakery, and are championing locally produced artisan products.

A Weekend of Christmas Stalls!

On Friday night we had a wonderful time at the Norwich Castle! Our stall was on the huge balcony that ran all the way round the main Keep of the castle, and it was such an amazing atmosphere! There was a string quartet, a huge Christmas tree and lots of lovely stalls. We were so busy and pretty much sound out in the first couple of hours!
We then got home washed up and iced cakes ready for the Clutter City Yuletide Market the next day!
We were up early defrosting the car and set off with the cakes to the city. We were in the bar this time, and it was lovely to have the cafe area filled with people sitting with hot drinks and munching on our cakes! Again we pretty much sold out (we brought home two bits of coffee house hermit, which we happily ate on the car journey home!) but happily watched the bands that played in the bar towards the end of the day!
Thank you to all our friends, family and customers that dropped by said hello and bought cake from us! It was a great way to round off our last stalls of 2012! But of course we will be back at an event near you next year! Until then you can order directly from us, and you are welcome to collect or we can deliver!